Name: Artichoke and salted ricotta tart with salsa verde
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 - 8
Ingredients: 185 gm (½ sheet) Carême or other all-butter puff pastry; 400 gm fresh ricotta; 150 gm goat's curd; 6 large green olives, pitted and coarsely chopped; Braised artichokes; 4 globe artichokes; 1 lemon, halved, plus 4 peeled strips of lemon rind; 250 ml dry white wine; 250 ml (1 cup) extra-virgin olive oil; 1 garlic clove, bruised; 4 thyme sprigs; Salsa verde; ¾ cup (loosely packed) flat-leaf parsley; 2 small garlic cloves, crushed; 1 tbsp capers in salt, rinsed; 1 tbsp white wine vinegar; 80 ml (⅓ cup) extra-virgin olive oil

This grown-up tart, brimming with fresh spring flavours, is made for enjoying outdoors on a rug in the sun. You can prepare all the elements in advance, then just assemble when you’re ready to head out for your picnic. If you can’t find fresh artichokes, use grilled and marinated artichokes (available from delicatessens). Fresh ricotta from the delicatessen will give best results – either buffalo or cow’s milk ricotta will do.

Ingredients

185 gm (½ sheet) Carême or other all-butter puff pastry

400 gm fresh ricotta

150 gm goat's curd

6 large green olives, pitted and coarsely chopped

Braised artichokes

4 globe artichokes

1 lemon, halved, plus 4 peeled strips of lemon rind

250 ml dry white wine

250 ml (1 cup) extra-virgin olive oil

1 garlic clove, bruised

4 thyme sprigs

Salsa verde

¾ cup (loosely packed) flat-leaf parsley

2 small garlic cloves, crushed

1 tbsp capers in salt, rinsed

1 tbsp white wine vinegar

80 ml (⅓ cup) extra-virgin olive oil

Method

1.Place pastry in a 20cm x 30cm lamington tin lined with baking paper. Top with another large sheet of baking paper and fill with baking weights. Refrigerate for 1 hour.

2.For braised artichokes, trim artichoke stalks to 2cm and remove outer leaves. Trim the outside of stalks with a small knife, then trim 2cm from the top of each artichoke and halve lengthways. Scoop out fibrous chokes with a teaspoon, then immediately rub cut surfaces with lemon. Transfer to a large, wide saucepan over medium heat. Add wine, oil, garlic, thyme and lemon rind. Bring to a simmer and cook until artichokes are tender (35-40 minutes). Cool.

3.Meanwhile, preheat oven to 180°C. Blind-bake pastry until crisp (20-25 minutes), then remove weights and paper, carefully turn pastry, weight once more and bake until other side is crisp and golden (20-25 minutes).

4.Meanwhile, beat ricotta, goat’s curd and 2 tsp sea salt flakes in a bowl until smooth.

5.For salsa verde, blend ingredients with a hand-held blender until finely chopped, adding extra oil if necessary.

6.Spread ricotta mixture over pastry and top with artichoke, olives and salsa verde to serve.